Quarkpudding

Ingredients

• 500 g low‑fat quark
• 3 eggs
• 100 g sugar
• 1 untreated lemon
• 1 untreated orange
• 5 tbsp whipping cream
• 40 g cornstarch
• 100 g raisins
• 50 g chopped almonds
• Salt
• Butter (for the mold)
• bread crumbs (for the mold)
• powdered sugar
• 1 tbsp almond flakes (for garnish)

Instructions

1. 1.

   Grease a pudding mould with butter and dust it with bread crumbs. Drain the quark through a sieve, separate the eggs. Beat the yolks with sugar and grated zest of orange and lemon into a thick creamy mixture using an electric mixer. Add the cream, cornstarch, raisins, almonds and spoonfuls of quark and mix gently. Whisk the egg whites very stiff and fold them in carefully. Pour the mixture into the mould, seal it tightly. Place an inverted plate on top of a tall pot, set the mould onto the plate and fill the pot with water up to half the height of the mould. Cover the pot with a lid, lay a damp cloth over it and cook at low heat for 1 hour 15 minutes. Transfer to a platter, dust with powdered sugar and decorate with almond flakes.